Mushroom And Apple Stuffing Food

APPLE SAUSAGE STUFFING

Steps:

• Preheat oven 375 and butter a large baking dish (15x10x2).
• Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
• In large mixing bowl, combine bread, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
• Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Sauté until slightly tender. Add fresh parsley, sage, thyme, and rosemary and cook for another minute.
• Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
• Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
• Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
• Chop apples and stir into bread mixture.
• Spread stuffing in prepared baking dish.
• Bake uncovered about 45 minutes, or until browned and toasty.

STUFFING WITH MUSHROOMS, LEEKS AND BACON

Steps:

• Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
• In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
• Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
• Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

MUSHROOM STUFFING

Steps:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

CORNBREAD DRESSING WITH SAUSAGE, APPLES AND MUSHROOMS

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

MUSHROOM AND APPLE STUFFING

Steps:

• Cook and stir apples and mushrooms in butter in saucepan on medium-high heat 5 min or until crisp-tender.
• Add stuffing mix and apple juice; stir just until moistened. Cover; let stand 5 min.
• Fluff stuffing with fork before serving.

WALNUT MUSHROOM STUFFING

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for stuffing.

OVEN-BAKED MUSHROOM STUFFING

Steps:

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F/175°C.
• Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
• Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
• Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
• Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
• Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
• More recipes featuring fresh local ingredients are available at mushrooms.ca.

MUSHROOM AND WALNUT STUFFING

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
• Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

APPLE AND MUSHROOM STUFFED ROASTED PORK LOIN

Steps:

• Preheat the oven to 350F(180C).
• In a medium pan, melt the butter and add the chopped onion, mushrooms, and apple.
• Saute them for 2-3 minutes.
• Add the bread or the bread crumbs and mix.
• Season with salt, pepper, and nutmeg. Add the lemon zest.
• Remove the pan from the stove and set it aside.
• In the meantime, soak 6-7 toothpicks in water to prevent them from burning. Rinse the pork and pat dry.
• Then, make a 1-inch-deep incision down the length of the loin; do not cut all the way through. Open the meat like a book, so the meat lies flat.
• Cover the pork with plastic wrap and pound it with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. This will tenderize the meat and make it a bit easier to roll.
• Spread the apple and mushroom mixture over the surface of the pork loin.
• Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Meanwhile, preheat a large pan.
• Brush the pork loin roll with olive oil and season with salt and pepper.
• Place the meat in the pan and lightly brown all sides for 4-5 minutes.
• Transfer the meat to a baking pan.
• Deglaze the pan where you browned the meat with a cup of water or broth. Add salt and pepper to your taste and pour the sauce over the meat. Add the bay leaf to the sauce.
• Roast the pork loin for about 1 hour at 350F(180C) or until the temperature inside the thickest part of the meat is 155F(68C).
• Remove from the oven and let it rest for a few minutes.
• Slice and serve with your favorite vegetables.

SWEET POTATO AND ROASTED MUSHROOM STUFFING

Steps:

• Preheat oven to 450°F. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms.
• Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

BRIOCHE STUFFING WITH MUSHROOMS AND BACON

Steps:

• Toast the brioche: Preheat the oven to 300°F. Cut the brioche into 1-inch cubes. Spread them out into a single layer on a large, rimmed baking sheet. Bake them, tossing once, until dry to the touch and golden brown, about 30 minutes. Set them aside to cool. Increase the oven temperature to 375°F.
• Cook the bacon: In a large cold skillet, add the bacon in a single layer. Set the heat to medium heat, and fry until the bacon is crisp, flipping them once, about 5 minutes per side. Transfer the bacon onto a paper towel-lined plate to cool. Once the bacon is cool enough to handle, roughly chop it. If needed, remove excess bacon grease from the skillet, leaving behind about 2 tablespoons. The rest of the grease can be stored for another use. Set the heat to medium heat.
• Sauté the vegetables: Add the butter, onion, and celery. Sauté until the onions are translucent, about 5 minutes. Add the mushrooms and garlic, and cook until the mushrooms are tender, about 3 minutes. Turn off the heat and add all but 1 teaspoon of the parsley (it will be used for garnish) along with the sage and thyme. Toss to combine.
• Assemble the stuffing: Grease a 2 to 2 1/2-quart or 9x9-inch baking dish. In a large bowl, add the toasted brioche, chopped bacon, cooked vegetables, eggs, 1 1/2 cups broth, and salt. Scrape in any liquids left in the skillet too. Gently toss to combine. Add more broth as needed, 1/4 cup at a time, to hydrate the bread without making the mixture too soupy.
• Bake the stuffing: Transfer the mixture into the prepared baking dish and cover it tightly with foil. Bake it until the stuffing is puffed and bubbly, about 25 minutes, then remove the foil. Bake it uncovered until browned on the top, about 20 minutes.

SERIOUSLY GOOD MUSHROOM STUFFING

Steps:

• Heat the oven to 350 degrees Fahrenheit (176° C).
• Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
• While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
• Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
• Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
• Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
• Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Steps:

• Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
• Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)